EQUIPMENT FOR MANUFACTURING HIGHLY FUNCTIONAL, FULL FAT-ACTIVATED RAW SOYBEAN FLOUR STABILIZING TO USE NITROGEN

摘要

The present invention relates to an apparatus for preparing stabilized, highly functional flour of the full fat-activated raw soybean by using nitrogen. In particular, the present invention is to provide the stabilized, highly functional flour of the full fat-activated raw soybean having the low peroxide value as well as improving the quality of the said flour with the homogeneous quality, since the 99.9% of the nitrogen is circulating-fed to the low-temperature impact type of the coarse-crushing process, the low­ temperature impact type of the fine-crushing process and the particle size separating process via the de-moisturizer, the air-filter and the nitrogen­transferring doctor, with the wind amount of 15 m3/min and the wind speed of 20 - 22 m/sec at the temperature of 2°C - 5°C, the chemical reaction such as the automatic oxidation and the heat oxidation of the lipid component in the low-temperature impact type of the coarse-crushing process, the low-temperature impact type of the fine-crushing process and the particle size-separating process of the raw soybean.